Rachael's Think Spring Pasta with Peas, Herbs & Watercress + Baked Pears with Gorgonzola & Prosciutto

For the pasta, place a large pot of water on stove to boil for the pasta.

In a 2-3 quart pot, combine the EVOO, butter, stock and garlic, and bring to a boil. Once the liquids come to a boil, add peas and simmer about 3 minutes. Transfer half the peas to a food processor and pulse into a thick puree. Add herbs, lemon juice and cheese, and pulse again 6-8 beats, to combine.

Salt boiling water and cook pasta to 1 minute less than al dente, and reserve about ¾ cup starchy water before draining. Drain pasta and add back to hot pot with sauce, reserved peas and hot cooking water. Toss to combine, and add more cheese and adjust seasonings as necessary. Transfer to a large bowl and top pasta with cress.   

For the baked pears, preheat oven to 375˚F. Arrange the ham on parchment-lined baking sheet and bake 10-12 minutes to crisp, then remove and cool.  

Halve the pears and scoop the core out with a melon baller. Dress the fruit with juice of 1 lemon, nutmeg, and a sprinkle of thyme leaves, then bake 15 minutes to heat and soften.  

Toast nuts in small pan, remove then warm the honey in same pan.

Fill pears with small scoops of Gorgonzola in the cavity.  

Top pears and scatter plate with nuts and pieces of crispy ham, then drizzle the dish with honey to serve.